1) Heat oil in a medium-sized pot over medium-high heat.2) Saute curry paste and onion together, until onions are beginning to get soft ( about 2 minutes). Add garlic, ginger, lemongrass, and sliced chicken. Continue to cook, stirring frequently, until the chicken begins to colour (another 3 minutes).3) Add all remaining ingredients to the pot, stir to combine, and bring to the boiling point. Reduce heat to medium low, and allow to simmer for 30-45 minutes. 4) Adjust seasoning.5) Serve hot over rice, with a wedge of lime on the side.

Notes: Lemongrass can be found at Chinese supermarkets. To prepare lemongrass, first bruise the lower 3 inches of the stalk by smashing it with the broad side of your sturdy kitchen knife. Then carefully, but with force, slice into pieces. The chop away, or blend in a spice mill. Remember that only the purplish part inside the bottom 2 or 3 inches contains any flavour. So don't waste your time with rest, unless you instead to make stock! Or, you do what I do, and travel over to the freezer section of the supermarket and pick up a little plastic container of pre-minced lemongrass.

Thai soy sauce has a lighter flavour and is less salty than it Chinese or Japanese counterparts. The brand I usually buy is called "Golden Mountain" and it is also a terrific marinade for beef or chicken.

If you cannot find lime leaves (check the freezer section!) then 1 tbsp of lime zest is perfectly good alternative.[Thai food][curry][recipe]